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Roasted prawn

Prawn Roast - "A Traditional Barbecue Recipe"

My mother is an exceptionally good cook. She has an amazing quality to transform a single item with less oil and minimum spices into a sumptuous one, but my father has a talent of artistic food. Remembering his childhood how naughty he was, I still can find a faint smile under his mustache They both are in the 80s now. This recipe was created by him when he was in his 12.

Roasted prawn an Indian traditional recipe

After coming back from school he used to go to the ponds that his family owned, both of which used to flood during the rainy season and a boat was required to communicate to and from the kitchen or the boithak khana (drawing room). The ponds were full of fishes and big-headed prawns. Baba liked to play hide and seek with the prawns. Generally the prawns were the last choice always at that time, because they had uncounted number of fresh water fishes. He regularly caught the galdas and nobody wanted to cook them. So he invented his own recipe.

Big galda’s have prominent veins so it could easily be removed. So many lemons were there on the trees and my grandmother’s hot mango pickle oil was there too. He used to clean the fish and rub them with salt and lemon. The prawns were put through one by one into the coconut leaf stick and then dipped into the mango pickle oil. He waited for his mother to leave the kitchen after her cooking had been done and he put all the sticks into the faint fire. Just after half an hour or so, he used to take those out and eat the delicious roasted prawn.

Galda Chingri Tingri Mingri

We used to be awed every time he made the prawns according to his creation. Actually even today we keep making the hot mango pickle oil for this recipe exclusively. We also make dry roasted kalojeera (onion seeds) garlic prawn vorta (paste) with those roasted prawn, all delicacies are best to eat with hot plain rice.

Prep time: 00:10
| Cook time:
00:05
|
Total time: 00:15 | Yield: 2 servingsIngredients
Ingredients:
Thankuni pata/ Centella leaves, 2 bunches about 100 g Green chilies 2 Kalo jeera (onion seeds), 1 tsp Salt to taste Oil 1 tspA pinch of sugar to balance the tasteInstructions: Take the leaves from bunches (you can use whole leaves with stigma). Wash and clean thoroughly and keep in a big bowl of lukewarm water for 5 minutes. Take out leaves from water, do not strain, use your hand and remove leaves from water carefully.Though thankuni is usually not attacked by pets and diseases of serious nature, but this a small,…

Bhut chadurdoshi and Choddo Shak - 14 Greens ritualBhut chadurdoshi and Choddo Shak - 14 Greens ritual
Green Gaga
By Barnali Dutta,
published by Prasadam: October 22, 2014Tomorrow is Kali puja. On this day the Mother, the Goddess of Strength [Shakti], the source of all, the universal principle of energy, power or creativity is worshipped and this is also known as the famous Festival of Lights - Diwali. By Diwali I remember that in the market today, alongside large displays of fire crackers, lined up wicker baskets full of green herb is to be found too. In no time I had decided and amassed with lots of health arrived there. Truely, it is a rare opportunity to have so many rare edible green vegetables available in the market in Kolkata these days.

According to our forefathers this is the time at the end of the monsoons when people should start eating herbs in Bengal. I still wonder how much have we progressed or advanced or modernized from our forefathers. Man has left behind a wonde…